Modern Library food

"Clémentine ... was actually the peasant cook of Samual Chamberlain when he and his family lived in France. When the war clouds gathered, she was such an important member of the gourmet family that she could not be left behind. Whether you have visited France or not, you will chuckle as you read Clémentine's adventures with American customs, people, and markets. A light-hearted, entertaining tale, a nostalgic picture for lovers of France and New England. It is also a practical account of good food ... a workable adaptation of the French provincial cuisine to American markets and cooking methods. [Includes] an appendix with 125 recipes from Clémentine's notebook"--from dust jacket flap.

The chef's towering white toque, the high bonnet, is the mark of achievement to which every young sauce-stirrer aspires. Idwal Jones's urbane novel follows the young provincial Jean as he attempts to master culinary art at the hands of Paris's most distinguished chefs. Jean will win his high bonnet and the royal bearing that accompanies it - but not until he's had many outrageous adventures, in the kitchen and out. High Bonnet is a sly send-up of the seething politics, subtle artistry, and enslavement to the palate that constitute life behind the kitchen's swinging doors. First published in 1945 and out of print for more than four decades, High Bonnet will delight readers of Anthony Bourdain's bestselling Kitchen Confidential or of Ludwig Bemelmans's Hotel Splendide.From the Trade Paperback edition.